Vietnamese Pork Meatball Banh Mi
My favorite sandwich
Ingredients
- Chili Mayonnaise
- ½ cup mayonnaise
- 2 green onions finely chopped
- 1+ Tbs. hot chili sauce (Sriracha works}
- Pickled Carrots
- 4 cups carrots julienned
- ¼ cup rice vinegar
- 3 Tbs. sugar
- 1 tsp. salt
- Meatballs
- 1 lb. pork ground
- ¼ cup fresh basil finely chopped
- 4 cloves garlic minced
- 4 scallions (or green onions) finely chopped1
- 1 Tbs. fish sauce
- 1 Tbs. Sriracha
- 1 Tbs. sugar (or brown sugar)
- 2 tsp. cornstarch
- 1 tsp. salt
- 1 tsp. fresh ground black pepper
- Sandwich
- 4 mini baguettes (each about 10" long) Or cut baguette into 4-6 portions
- jalapeno slices thinly sliced
- cilantro large sprigs
Instructions
- Stir all may ingredients in small bowl. Season with salt. Cover and chill.
- Toss the ingredients for the pickled carrots in a medium bowl. Let stand at room temperature for about an hour, tossing occasionally.
- Gently mix all ingredients for the meatballs except the sesame oil. Then shape them into balls of about 1 Tbs. each (I make about 30). Heat the sesame oil in a large skillet on medium-high heat. Add the meatballs without crowding them. Sauté meatballs until brown and cooked through, about 10-15 minutes. Or bake on rimmed cookie sheet at 400 degrees for 15-20 minutes, turning occasionally.
- Cut baguettes in half length wise. Pull out the bread from the center so that each is about 1/2" thick. On one half, slather on the mayo, followed by slices of jalapeno, followed by the pickled carrots and cilantro. Top with the meatballs. Press on the other half of baguette, cut the baguette in half and serve. I personally find a half plenty filling, which is why I think this recipe can serve up to 6. (Adapted from Bon Appetit.)
